Instructions for 

DEHYDRATING 

in the Home 



Domestic Dehydrator Corporation 
489 Fifth Avenue, New York City 



DEHYDRATION 

The New and Superior Method of Preserving 

Foods, Fruits, Vegetables, 

Meats and Fish 



« 



Directions Specially Prepared for 
the Domestic Dehydrator Corp. 

By 

Mrs. A. Louise Andrea 

Dehydration Expert 




Copyright, 1921. All rights reserved. Domestic Dehydrator Corp. 






AUG-51921 . ©CI.A624132 



Vvo 



r& 0) j>, U V 




v % 5? o c 






O-fe-O'C <* 




•"£ S fc3 




■Or » n 3 




hfoo 
ion. 
rays 
s of 
snt b 








s in whi 
shydra 
these 
12 box 
equiva 






Tray 
ford 
12 of 

hold 
their 


CD 





— ' 0) 

■^ ^ TO 

« & 5 
■h ac 




Mi 

h [> 3.S 



Comparative Bulk of Fresh and 
Dehydrated Vegetables 




Thirty-Eight Stalk Bunch of Asparagus 
Before and After Dehydration 




One Bushel of Dehydrated Peas Stored in a Two-Quart Jar 
If canned would take 28 pint jars 



4] 



DEHYDRATING FOODS 

/he process of dehydrating foods in the Dehydrator is 
■JL very easy and convenient. When the few simple princi- 
ples are understood, and after two or three experimental runs 
have been made, it will be seen that the Dehydrator does 
preserving automatically and preserved foods of surpassing 
quality can be stored in astonishingly small space. Fresh 
garden and orchard flavors are retained and all the nutritive 
values are held fully. Only the water content is removed 
from the materials, and when soaked in plain water for a 
time, they take back the water they were robbed of. Thus, 
from dry-fresh, the foods become actual-fresh and can then 
be cooked and served just like the strictly fresh varieties. 

Dehydration is commanding world-wide attention. The 
Food and Agricultural Departments of the Governments are 
actively interested; and eminent food authorities such as Dr. 
Harvey W.Wiley, Alfred W. McCann, Prof. E. V. McCollum 
and others are earnestly recommending dehydration and 
endorsing properly dehydrated foods; especially because 
these foods retain vitamines and other valuable principles. 

The Food Institute conducted by the New York Tribune 
says: "'Dehydrated' is not merely a newfangled word for 
'Dried'; it means something new in results. 'Water, waste 
and work' are all taken out of the fruit or vegetable when 
it is dehydrated, and the concentrated food values and 
flavors are left. . . . There is more in this new way of dry- 
ing vegetables and their role in meeting modern conditions 
than meets the eye. Housekeepers cannot afford, in these 
crowded days, to ignore the compactness and serviceability 
of dehydrated foods." 

Why Dehydrating is Superior 
to Drying 

All foods are composed of countless tiny cells containing 
flavorings, colorings, nourishment elements — and water. 
Through the old-time method of mere drying, the cell walls 

[51 



cracked open, flavors escaped, colorings were lost and un- 
desirable changes occurred. Through scientific dehydra- 
tion, the water is sweated out without rupturing the cell 
walls; consequently dehydrated apple pie, or sauce made 
from dehydrated apples, tastes exactly like fresh apple pie 
or sauce, while one can tell dried apple pie or sauce in- 
stantly upon tasting either. 

The more you expose the cells of the materials to the 
dehydration process, the quicker the water can be removed, 
— and replaced later. Therefore, while vegetables, fruits, 
etc., can be dehydrated whole, it takes longer than is desir- 
able to pull the water out of the inner and deeper cells and 
to get the water back to those cells. Hence, it being advis- 
able to bring all the cells as near to the surface as possible, 
slice or cut the materials to be dehydrated according to the 
directions given. 

General Rules to Follow 

After the Dehydrator has been used a few times and the 
few fundamental rules understood, various liberties can be 
taken with times and temperatures with satisfactory results, 
but until the method is somewhat familiar, it will be best 
to follow the directions and temperatures herewith, as 
closely as possible. 

Start by dehydrating a small quantity of 

Carrots Parsley Okra 

Cabbage Spinach Squash or 

Turnips Onions Pumpkin 

with any or all of which it is almost impossible to go wrong 
and after experience and success with some of these have 
taught how to tell when the materials are sufficiently 
dehydrated, one may then proceed confidently with other 
products. 

Have the dehydrator ready, on coal, gas, electric or oil 
range or stove, or it can be operated over an oil lamp. See 
that flame is in center, but~ fairly well toward front of the 
Dehydrator, and, if on coal range, not directly over fire-box, 



but over side or back burner, as too much heat is to be 
guarded against. 

Fill water pan (the humidifier) with hot water, and leave 
water in for two-thirds of dehydrating time with everything 
except rhubarb, corn, parsley and seasoning herbs, horse- 
radish, hot peppers and such highly pungent materials. 

Set a thermometer in one of the trays. A flat-backed 
thermometer is best, and keep it always in the same tray 
so that it will be readily found. The third tray from the bot- 
tom, on inside edge of tray is recommended for this purpose. 
See that the thermometer registers the proper starting tem- 
perature, and insert each tray with material loaded, as 
soon as it is ready. The thermometer tray can be loaded 
too, leaving space for the thermometer to be seen readily. 

After material is all in, close door and look at thermom- 
eter in five minutes or so. If too high, reduce heat; if too 
low, raise heat, and when thermometer holds steadily at 
temperature desired, no further attention is necessary until 
temperature has to be raised later or water is to be removed 
from pan or material is ready to come out. As stated, water 
pan should usually contain hot water for about two-thirds 
of dehydrating time, and process be finished with dry heat. 
Moreover, water pan should always be in place 
whether containing water or not. 

THE TWO DAMPERS ON TOP OF THE DE- 
HYDRATOR are to remain open, except when a low heat 
is obtainable only, especially when used with a low or 
banked coal fire, so as to utilize all the heat available. 

See that no draught or cold air strikes just one side of the 
Dehydrator, or the contents of both sides would not be 
dehydrated uniformly. 

The trays may be loaded two or three layers deep, with 
most things, but at first, and until familiar with the method, 
better spread the material in single layers on the trays and 
when the product is nearly ready to be removed, go over the 
pieces and take out those sufficiently dehydrated, so as to 
learn the ' 'feel" of completely dehydrated. Material in single 
layers dehydrates much quicker than when piled deeply. 

[7] 



When is the Product Dehydrated ? 

To ascertain when properly dehydrated, cut a piece and 
press cut edges with fingers. If no free moisture can be 
squeezed out, the product may be considered as dehydrated, 
while for test of the entire quantity, if after squeezing a 
handful gently the pieces spring apart readily and do not 
crush and show moisture, the entire contents are ready to 
come out of the Dehydrator. 

Rather over-dehydrate than under-dehydrate, and when 
dehydrating at a low temperature, the material can be 
safely left in for any reasonable length of overtime without 
danger. Before the "feel" of dehydrated is acquired, how- 
ever, and in case anything is taken out too soon and found 
that it becomes very wet, cold and clammy the next day, 
return to the Dehydrator without any water in the water 
pan, and dry out completely at a very low temperature — 
100° to 110° F. 

If, for any reason, one cannot stay to finish the dehydra- 
tion of any particular lot, one may take out the partly 
finished product, set it, covered with cheese cloth, in a cool, 
airy place and finish the process next day. In such cases, 
though, the nearer dehydration is completed when the 
product is removed, the better will be the finished quality. 
Never leave material in Dehydrator without any heat 
under it. 

To Clean the Dehydrator 

Clean the Dehydrator as necessary, with round, stiff- 
bristled brush on long wire handle, and occasionally heat 
up Dehydrator, with water pan dry, to temperature of 
180° for one hour, to insure sterilization of interior. 

Storing of Dehydrated Foods 

Dehydrated foods may be stored away in paper bags, 
boxes, crocks and other receptacles, preferably not air 
tight — but covered insect proof and in a dry, airy place. 

[8] 



Preparing Materials for 
Dehydration 

Prepare materials as for canning or for the table, being 
careful to remove decomposed, moldy and badly wilted 
parts. And the finer and fresher the material, naturally, 
the better will be the dehydrated products. Detailed direc- 
tions and temperatures follow : 

Leaf substances, such as parsley, can be dehydrated in 
one and one-half (13^) hours or longer, according to mois- 
ture content due to age, season or soil where grown. Fruits 
and vegetables take from 4 to 6 hours or longer for some 
varieties, depending upon how thinly sliced or cut and the 
article in question, and how deeply trays are loaded. 
Quicker results may be obtained by using higher tempera- 
tures than those indicated, but it will be at the expense of 
quality. The object being to sweat out the water without 
rupturing the cell walls, time must be allowed for this, but 
the process requires so little fuel, the results are so much 
superior to any other form of preserved foods, and the proc- 
ess being automatic and needing practically no attention, 
the time element is not to be considered, as one can be 
attending to other matters meanwhile. 

Load the Dehydrator as early as possible in the morning, 
with materials requiring the longest time. Or it can be 
loaded in the evening and allowed to run all night if desired, 
this often proving very convenient, in which event tempera- 
ture at a little over the starting point for the product 
should be set for and allowed to remain so unless convenient 
to raise temperature later, and if well supplied with water 
the humidifier will furnish moisture sufficient for the 
purpose before the pan goes dry. 

Dehydrating Small Lots 

The Dehydrator can be employed constantly and to 
remarkable advantage in saving small lots of various 
materials, and through it one can insure having a winter's 

[9] 



supply of parsley, mint, thyme and other herbs far 
superior to ordinary dried seasonings. And, if there is not 
enough of any one material to fill the Dehydrator at an 
operation, several varieties may be put in at the same time 
— each on its own tray, however. In this case, as all mate- 
rials put in may not be such as will finish in the same length 
of time, take out first that which dries quickest. But over- 
come any tendency to take materials out too soon. 

Dehydrating Cooked Foods 

Cooked as well as raw foods may be preserved by this 
method, and this will be found a great convenience, as 
instantly ready meals may thus be prepared for future use. 
Hash, stew, pea soup, and the like, cooked rice, corn or 
oatmeal, puddings of various kinds, are just placed in the 
Dehydrator, on pan trays instead of the mesh trays, at a 
temperature of 150° to 165°, the cells being already broken 
by previous cooking, and when dehydrated can be stored 
away — ready as wanted. 

Just as soon as the really simple principles of dehydration 
are understood — and they are easily learned — the De- 
hydrator will prove an always available means of saving 
and conserving almost everything that can be eaten. 



E gg s 



Eggs may be dehydrated in a solid pan tray at 100° to 
110°, the whites and yolks lightly beaten to mix and poured 
into depth of one-quarter inch. The resultant whole egg 
powder keeps indefinitely and makes just as good omelets 
or scrambled eggs as fresh eggs do, and for cakes, etc., is 
measured in with the other ingredients. One level table- 
spoon of this egg powder with two tablespoons water gives 
one egg equivalent. 

When dehydrating anything liquid, never load pan 
tray to greater depth than one-quarter inch. 



Preparing Vegetables for Dehydration 
BLANCHING 

When slicing or cutting is done, the slices or strips should 
be as even as possible in order to have uniform dehydration, 
And, with a few materials, blanching is advisable, as in these 
instances colors are set and flavors and certain other quali- 
ties assured. This blanching is done with various vegetables 
and some fruits by the housewife when doing home can- 
ning, and the best and easiest blanching method is to place 
the material in a wire-mesh receptacle in a covered vessel 
over — but not touching — actively boiling water for the 
length of time specified in directions for such materials as 
are to be blanched. 

The materials should not be piled too deep, or too closely 
in strainer or wire basket, but loosely enough to allow steam 
to circulate freely and reach all parts. And wide-mesh 
blanching trays should be used — ^C-inch mesh, if procur- 
able. Trays loaded can be suspended by hooks in wash 
boiler, but in no case must the water touch the materials 
when in active motion. Steam blanching preserves valu- 
able nutritive salts which would be lost by blanching 
directly in boiling water. When blanching, be exact as to 
time given in individual directions, and shake and drain off 
all the water possible before placing material in Dehydrator. 

Individual Directions 

In the following directions it will be observed that time 
of dehydration varies for fruits and vegetables, due to the 
difference in sizes and age of product, as well as respective 
moisture content, owing to soil conditions in different 
localities, wet or dry season, and length of time in trans- 
portation. 



Asparagus 



Green, medium sized stalks yield the best looking dehy- 
drated product. 

Cut lengthwise in half, as whole stalks take too long to dehy- 
drate and their uncut skin prevents ready absorption 
of water in refreshening, whereas cut all the way down 
in half, restoration is complete and satisfactory. 

Blanch 5 to 6 minutes, according to age. 

Start dehydrating at 110° for 1 hour, then raise and hold to 
finishing temperature of 118°. 

Water in humidifier, 6 to 8 hours. 

Time, 10 hours on, according to size. 

Sufficiently dry when no free moisture can be squeezed out 
of cut end and stalks are rather leathery. 

Beets 

Leave on roots and four to six inches of tops. Wash, then 
cook until done. Slip off skins. Slice }/$ inch thick. 

Starting temperature, 130°; raise after one hour to 160° 
until dehydrated. 

Water in humidifier, 3 to 4 hours. 

Time, 6 hours on. 

Ready when pieces show tendency to become rather 
brittle and give out no free moisture when squeezed. 

Beans 

Select stringless variety or remove strings and stems and 
tips. 

Cut lengthwise evenly. 
[«] 



Blanch 3 to 5 minutes, according to age. To set the green 
color some housewives blanch in boiling water to 
which baking soda is added, two level tablespoon- 
fuls soda to a gallon of water. This form of blanch- 
ing is used in home canning also and is highly 
recommended by many. Soda blanching time for 
beans, 3 minutes. 

Place on trays about Y2 inch deep and stir occasionally. 

Starting temperature 130°; raise in an hour to 140° and 
then 145°. 

Time, 7 hours or until no moisture can be pressed from cut 
piece. 

Water in humidifier, 4 to 5 hours. 

Brussels Sprouts 

Remove decayed leaves, cut in halves lengthwise. 

Blanch 2 minutes. 

Place on trays in single layers. 

Starting temperature 120°; raise in an hour to 140° until 
dehydrated. 

Time, 6 to 9 hours, or dry when cut piece shows no free 
moisture. 

Water in humidifier, 4 to 6 hours. 

Cabbage 

Remove decayed outer leaves and cut away central stalks. 

Slice 3^8 mcn thick with slaw cutter or large knife. 

Spread evenly on trays to Yt inch depth. 

Stir on trays, once or twice. 

Starting temperature 120°; raise to 130° in an hour and 
then to 135° until finished. 

[-3] 



Time, 6 hours on. 

Dry when no moisture can be pressed from thicker pieces. 

Water in humidifier, 3 to 4 hours. 

Carrots 

Clean, scrape and cut into cross or lengthwise slices J/g 
inch thick, or they may be cut into Julienne strips 
if desired. 

Blanch for 2 minutes. 

Start dehydrating at 120°; raise after an hour to 140°, or 
even 145°, and continue that until finished. 

Water in humidifier, 3 to 4 hours. 

Dry test as for beets. Julienne strips will dry quicker than 
slices. Time for slices, about 6 hours or until no 
free moisture can be pressed from cut piece. 



Cauliflower 



Separate head into the flowerets, cutting off large stems, 
then lengthwise into slices about }/$ inch thick. 

No blanching. 

Spread rather sparingly on trays with starting tempera- 
ture 120°, raised to 130° after 2 hours until finished. 

Time, 5 hours or more, depending upon moisture content, 
which varies greatly with all materials, according to 
wet or dry season, whether grown in sandy or clay 
soil, age and length of time from picking. 

Water in humidifier, 4 hours. 

Sufficiently dehydrated when no moisture can be pressed 
from cut stem end. 



Celery 



Remove leaves, cut stalks into J/£ i ncn lengths. Green 
celery gives better-looking finished product. 

Place on trays K to % inch deep and stir occasionally. 



1 + 



Start at 125°, and after 1 hour, raise to 135° to finish. 

Water in humidifier, 4 to 5 hours. 

Dry when no free moisture can be pressed out. 

Leaves may be dehydrated separately for soups and stew 
flavorings. 

Corn 

Use corn when in the "milk" stage, before it reaches the 
"dough" stage. 

Husk, then blanch on cob in boiling water from 4 to 6 
minutes, to set the milk. 

Then cut from cob and spread on trays J^ inch deep 
and with starting temperature of 130°, increasing 
to 140° in an hour, until finished. 

Stir occasionally to separate clusters and equalize dehydra- 
tion. 

No water used in pan. Product is dehydrated with dry 
heat. 

Dry when kernels are hard, semi-transparent and break 
clean and glasslike when crushed 



Okra 

The small, young pods may be dehydrated whole; next size 
cut lengthwise into halves and largest into quarters 
or 34 -inch slices. 

Need not be blanched. 

Spread thinly on trays, starting at 120°; after 1 hour raise 
to 135° and hold. 

Water in humidifier, 3 to 4 hours. 

Sufficiently dehydrated when no moisture can be pressed 
from cut piece. 

[■5] 



Onions 

Peel and slice }/i inch thick. 

No blanching. 

Spread thinly on trays, not over two layers deep, and put 
in Dehydrator as trays are loaded. 

Starting temperature 135°, raising to 145° after 1 hour and 
finishing at that. 

Water in humidifier, 3 to 4 hours. 

Time, 6 hours on, depending on age, moisture content and 
depth on trays. Dry when no moisture can be 
pressed from cut piece. This vegetable is apt to 
discolor, but restores to good color when soaked in 
water to refreshen. 



Parsley and Herbs 



Clean, remove decayed and wilted parts and spread in 
trays to 1 inch depth or so. Wash if dirty, but drain 
as dry as possible before placing in Dehydrator. 
Separate thick stalks from parsley leaves, etc., and 
dry separately. 

Starting temperature, 120°; raise to 135° after half hour. 

No water used in dehydrating parsley. 

Time, from 1^ to 2 Yi hours or until before leaves become 
crumbly dry. 

Peas 

Use as nearly fresh picked as possible. 

Shell, and blanch for two minutes after grading into two 
sizes — large, and medium and small mixed. Keep 
these sizes on separate trays for uniform dehydra- 
tion and convenience. . May be mixed after leaving 
Dehydrator. 

[16] 



Starting temperature 110° for 1 hour, raising to 120°, and 
even to 125° to finishing period. 

Water in humidifier, 3 to 4 hours. 

Dehydrating time from 6J^ to 8 hours on, depending on 
size, variety and moisture content. This treat- 
ment yields splendidly flavored and colored product. 
Time may be shortened by using still higher tem- 
perature, but finished product will not have quite 
as good quality. 

Potatoes 

Wash, peel and cut into J/g- or Vi -inch slices or cubes, or 
Julienne strips, these two latter dehydrating quicker 
than slices. 

As fast as cut in sufficient quantity, blanch and load trays. 
Blanching is done somewhat according to age of 
potatoes, but 8 minutes is a safe general time for all 
potatoes. 

Unless blanched, the potatoes will darken and discolor 
badly during dehydration. 

Starting temperature 125°; raise after 1 hour to 135° and 
then to 150°, as dehydration proceeds. 

Water in humidifier for 3 to 4 hours. 

Potatoes are sufficiently dehydrated when they are hard, 
glassy and rattle sharply. 

Sweet potatoes may be treated in the foregoing manner. 

Rhubarb 

Do not blanch. 

Cut into ^2-inch pieces, with those from large stalks split 
in two. Cover each tray bottom with single thick- 
ness of cheesecloth and spread rhubarb over, 
preferably in single layer. 

No water in pan when dehydrating rhubarb. 



Initial temperature 110° for 1 hour, gradually raising to 
125°. 

Sufficiently dry when leathery and very much shrunken 
and no free moisture can be squeezed from cut 
piece. Time depends, as with everything else, upon 
whether grown in wet or dry season, clay or sandy 
soil, age and consequent moisture content. 

Time, 7 hours on, or until condition as indicated for dry 

test. 



Soup Mixture 



Ingredients should be rather finely cut, dehydrated separ- 
ately and then be mixed in varying proportions, 
according to flavor desired. Small and broken pieces 
of most vegetables may be saved while dehydrating 
quantities of any one thing, the scraps going well 
in soup mixture. 

Spinach and Similar Produce 

Remove decayed leaves, roots and foreign matter. Cut off 
thick stems and dehydrate separately from leaves. 
Wash in two lots of hot and one of cold water, or 
more if necessary, to remove all grit; then drain and 
shake out as much water as possible, as any water 
retards the dehydrating process very greatly. 

Load trays and start with temperature of 130°; raise after 
first hour to 135° until finished. Dehydration time 
depends upon age of leaves and degree of wetness 
when put into Dehydrator — from 3 hours on, or 
until leaves begin to show signs of getting brittle dry. 
Stir while dehydrating to open wet clusters of leaves. 

Water in humidifier, 2 hours. 

Swiss chard, beet tops and other greens may be treated in 
the foregoing manner. 

No blanching. The heavy midrib of Swiss chard is cut out 
and dehydrated separately from the leaf. 

[it] 



Squash and Pumpkin 

Firm, well colored varieties are best for dehydrating. Peel, 
remove seeds and soft, stringy centers; then cut 
into slices }/g to }/± inch thick. 

No blanching. 

Starting temperature 130° for one hour, then raise to 150° 
and finish at that. Pumpkin may be treated in the 
foregoing manner but blanched for 3 to 5 minutes. 
Start dehydrating at 130° and then raise to and finish 
dehydrating at 160°. Sufficiently dehydrated when 
slices are leathery in texture and no free moisture 
shows upon squeezing. 

Water in humidifier, 2 to 3 hours. 

Tomatoes 

Select sound, ripe tomatoes. Remove skins by placing in 
a wire basket and scalding in boiling water from 
1 to V/i minutes or until skins crack. When cool 
enough, pull off skins and cut out cores. Also 
remove blemishes. Cut into slices J4 inch thick. 
Lay pieces of cheesecloth on tray and spread slices 
in single layers. 

Water in humidifier, 4 to 6 hours. 

Dehydrate at 120° for first hour, increase to 130° for next 
two hours, then raise to 140° and finish at that 
temperature. 

Sufficiently dehydrated when feel rather brittle and no 
moisture can be pressed from fleshy part of slice 
and slices break readily. This product will become 
more flexible after a few days, but will keep well in 
that condition. 

Dehydrating Cooked Vegetables 

Those who want to save time, in both dehydrating and 
re-freshening products, may do so by cooking some of their 
vegetables before dehydrating them. Some housewives 
prefer this method. 

[«9l 



The cooking having broken the cells of the vegetables, 
they may be dehydrated at much higher temperatures — 
starting at 140° and finishing at 170°, thus shortening the 
dehydrating time very materially. No water used in 
humidifier. 

Cook the vegetables — after slicing or cutting, as directed 
for the raw materials — until just done, then drain and place 
immediately in the Dehydrator and leave in until thor- 
oughly dehydrated. 

If moisture is dried out as it should be, simply let mate- 
rials cool for a few minutes, then pack at once into air-tight 
containers. 

When required for table use, soak cooked materials in 
cold water to cover for an hour or so, then place over fire 
in same water, and bring slowly to the boiling point. 

Fruits 

Fruits are preserved remarkably by dehydrating, and 
furnish such excellent material for sauces, tarts, pies, 
stewed fruit, puddings, etc., that it is impossible, in most 
instances to distinguish in flavor and character from those 
made from fresh-picked fruits. Furthermore, certain fruits 
will refreshen so closely to original condition that they 
may be drained after restoration, sprinkled with sugar and 
eaten uncooked, being still better, however, if chilled in 
the refrigerator for a short time after draining. Black rasp- 
berries and blueberries can be used in this way, but should 
be soaked over night in a cool place in slightly sweetened 
water, enough for them to absorb, with a little over. Cer- 
tain varieties of strawberries respond quite well, so that 
they may be eaten uncooked, but they do not restore to 
more than two-thirds of original size, as, while the cells take 
back their water, the air does not quite come back between 
the cells as it was before dehydration. 

The main purpose, however, is to preserve in small com- 
pass, the fruits with their bouquet, flavors, etc., so that 
they may always be on hand for cooking purposes, and for 

[20] 



jams, sauces, preserves and sirups. This in itself is a strik- 
ing accomplishment, placing dehydrated fruits far ahead 
of similar materials preserved by the canning process. 



Apples 



[ < 



Use ripe, well-fleshed fruit, which must be cored, trimmed 
and sliced as rapidly as peeled, in order to avoid 
discoloration. Cut into }/$- to 34 -inch slices or small 
cubes, either with sharp knife or cutting machine. 

Drop fruit into water containing 2 teaspoonfuls of salt to 
a quart, or 8 teaspoonfuls to a gallon, immediately 
after paring and before cutting, lifting out each 
one only to trim and slice, then drop cut pieces 
into the water for a couple of minutes or so. Drain 
and spread on tray and place immediately into the 
Dehydrator, which must be at ready temperature of 
130°! 

Hold 130° for one hour after fruit is all in, then raise to 
140°, and increase gradually to 170°. Slices must not 
dehydrate crisp and hard, but are sufficiently de- 
hydrated when a handful pressed firmly in the hand 
has a leathery, springy feel, and pieces separate 
promptly and show no free moisture on hand. 

Water in humidifier, 4 to 5 hours. 

Berries 

Blackberries, raspberries, strawberries and loganberries are 
treated alike. Best picked early in morning, well 
ripened but not soft. Trays should be placed in 
Dehydrator as fast as filled. 

Water in humidifier, 6 to 7 hours. 

Starting temperature 135°, gradually increased to 150° or 
155°. 

Fruit is sufficiently dehydrated when it is dry and hard 
enough to rattle and shows no free moisture when 
squeezed between fingers and thumb. 

["] 



Strawberries should be cut in half, lengthwise, started at 
initial temperature of 115°, raised in 1 hour after 
fruit is all in to 125°, and gradually increased to 
140°, or even 150°, near finish. 

Cherries 

Select firm, ripe fruit, remove stems and stones and spread 
on trays. If cut in half after stoning dehydrating 
will be considerably quicker. 

Start with temperature of 120° for 1 hour after fruit is all 
in Dehydrator, and gradually increase to 150°. 

Water in humidifier, 6 to 7 hours. 

Fruit is sufficiently dehydrated when rid of free moisture 
and in elastic, raisin-like condition. 

Peaches 

Peel ripe, firm fruit, remove stones and cut into slices Or 
halves, place on trays and set in Dehydrator im- 
mediately; halves with cavities uppermost. 

Initial temperature 130° for 1 hour, then raise gradually 
to 160° to finish. Slices will dry very much quicker 
than halves. 

Water in humidifier, 6 to 7 hours. 

Test for dehydrated condition same as apples. 

Pears 

Peel, core, trim and slice lengthwise, J/g to }/i inch thick. 
Dip in weak salt solution — 8 teaspoonfuls of salt to 
1 gallon of water. 

Drain well and spread on trays thinly, with initial tempera- 
ture of 120° for 1 hour, then raise gradually to 165°. 

Water in humidifier, 5 to 6_hours. 

Test for dehydrated condition same as apples. 



Plums 

Small, thin-fleshed varieties have not body enough to give 
satisfactory condition, so select firm, well-fleshed 
fruit, nicely ripened. 

Remove pits, cut into halves and spread in single layers on 
trays, with cut sides up. 

Apricots are handled in the same way. 

Initial temperature for first 2 hours 130°, gradually raising 
temperature 10 degrees at a time, finishing at 165°, 
when fruit becomes nearly dry. 

Water in humidifier, 5 to 6 hours. 

Sufficiently dehydrated when no free moisture can be 
pressed from cut piece and product is pliable and 
springy. 

Directions have been given herein for the vegetables and 
fruits most generally used, but should the owner of a 
Dehydrator desire directions for any material out of the 
ordinary, these may be received promptly by sending 
request for same to the Domestic Dehydrator Corporation, 
489 Fifth Avenue, New York City. 

Treatment of Products After 
Dehydrating 

Before permanently storing away, fruits and vegetables 
must be subjected to a short curing or conditioning process. 
This is important and should on no account be overlooked. 

Any lot of material will not be uniformly dry, when leav- 
ing the Dehydrator. Some pieces may be a little too dry 
and others not quite dry enough. When piled together, the 
product will "even up"; that which holds too much mois- 
ture giving out to that which may be over-dried, the latter 
absorbing from the former. Thus the entire mass becomes 
uniform and "conditioning" becomes complete in a few 
days. 

[*3] 



The material should be kept covered with cheesecloth 
to guard from insect infestation, piled on paper or be placed 
in good sized containers and stirred twice a day. 

The conditioning time depends upon general dryness 
when removed from Dehydrator, and atmospheric condi- 
tions at the time, but it should never be less than four days, 
and may well be increased to ten days, for safety's sake. 
If kept in a dry, airy place, out of the way and covered 
with cheesecloth, this conditioning need cause no in- 
convenience. 

After this conditioning, when the material feels almost 
brittle dry, it may be stored away until desired for use, and 
preferably in containers which are insect-proof, but not 
air tight. 

Failure to allow for proper conditioning may result in 
molded product or other damage. 

As intimated already, if anything is taken out too soon 
and found that it has become very wet, cold and clammy 
next day, and remains in that state after stirring or mixing, 
return it at once to the Dehydrator and dry out completely 
at 100° to 110°, without any water in the pan. On the other 
hand, many fruits and vegetables will become just moist 
and a little soft and pliable after having been taken out as 
sufficiently dry (which they actually were), and now they 
are merely sweating and evening up, so they will soon start 
to dry off again and continue to do so until they become 
entirely dry throughout, and quite hard, whereupon allow 
enough extra time for this dry condition to be established 
beyond all doubt, then store in empty boxes or in crocks, 
jars and other containers — preferably jars or crocks tied 
over tightly with single cheesecloth covering only, so as to 
permit of ventilation. Be sure to condition sufficiently. 



Restoring and Cooking 

Re-fresh dehydrated materials in cold water, allowing, 
generally speaking, 23^ times as much water as material. 
Place in glass, enamel or earthenware receptacle, and soak 

[H] 



from 3 to 6 hours, or overnight, in a cool place. Cook in 
same water, adding more water if needed, and with vege- 
tables add salt to taste when nearly done, cooking until 
quite tender. There should be very little water left after 
cooking, and this may be used to advantage as part of the 
sauce. 

Spinach, beet greens and the like, require no previous 
soaking, but are put on in cold water, brought slowly to 
boil and boiled gently until ribs are tender. 

Accessories 

As aids to the housewife, saving of much time, work and 
drudgery, there are various ingenious, practical and inex- 
pensive devices at her service. THE DOMESTIC DE- 
HYDRATOR CORPORATION will be glad to furnish 
particulars and prices of those which have proved most 
serviceable, satisfactory and reliable, the list including 
peelers, slicers, scrapers, cabbage cutters, corers, stoners, 
pan trays, cleaning brushes and thermometers. 




One Bushel of String Beans, Weighing 26 Pounds Before 
Dehydrating. Weight After Dehydrating 2 X A Pounds 




One Bushel of Spinach Before and After Dehydrating 



Reduction Table 

According to the table furnished by Professor Caldwell, 
hundred-pound lots of fresh fruits and vegetables reduce as 
follows upon dehydration : 



Product 


Pounds 


Product 


Pounds 


Apples (autumn 




Figs to . . . 


. 18 to 23 


and winter vari- 
eties) to . 


12 to 15 


Loganberries to 
Okra to 


. 17 to 22 
. 10 to 11 


Apples (summer 
varieties) to 

Apricots to . 


10 to 12 

16 to 18 


Onions to . 
Parsnips to 
Peaches to 


. 9toll 

. 20 to 22 
. 13 to 16 


Blackberries to . 


16 to 20 


Pears to . 


. 18 to 22 


Beans to . 


11 to 13 


Peas (garden) to 


. 22 to 25 


Beets to . 


14 to 17 


Potatoes (sweet) 


to 30 to 35 


Cabbage to 


8 to 9 


Potatoes (white) 


to 23 to 25 


Carrots to 


10 to 12 


Prunes to . 


. 30 to 33 


Cauliflower to 
Celery .... 


12 to 14 

8 to 9 


Pumpkin to 
Raspberries to 
Spinach to 


. 6 to 8 
. 17 to 23 
. 8 to 10 


Cherries (pie) to . 


17 to 21 


Squash to . 


. 7 to 9 


Cherries (sweet) to 


22 to 26 


Tomatoes to . 


. 61 to 9 


Corn (sweet) to . 


26 to 33 


Turnips to 


. 7 to 8 



26] 



Recipes 



*7] 



Recipes 



i 



2* 



Recipes 






*9l 



Recipes 



i 



[30 



Index 



Page 



Comparative bulk of fresh and dehydrated vegetables 4, 25 



Dehydration preface 


5 


Difference between dehydration and drying 


5 


What to try the first time .... 


6 


Where the dehydrator can be used . 


6 


Humidifier 


7 


Thermometer 


7 


Regulation of temperatures and moisture . 


7 


Dampers on top of dehydrator .... 


7 


Draughts 


7 


To load trays 


7, 9, 10 


When product is dehydrated .... 


8 


What to do in case product has not been properly 




dehydrated 


8 


To clean the dehydrator 


8 


Storing of dehydrated foods .... 


8 




9 


Loading the dehydrator 


9 


Dehydrating small lots 


9 


Dehydrating cooked foods .... 


10 


Dehydrating eggs 


10 


Blanching — preparing food for dehydrator 


11 




11 



(Continued on next page) 



V 



1 TiCiGX — Continued 

Dehydrating 



Asparagus .... 

Beets . ' . 

Beans . ... 

Brussels sprouts 

Cabbage .... 

Carrots .... 

Cauliflower 

Celery .... 

Corn 

Okra 

Onions .... 
Parsley and herbs 

Peas 

Potatoes .... 
Rhubarb .... 
Soup mixture 

Spinach and similar produce 
Squash and pumpkin . 
Tomatoes .... 



Dehydrating 

Apples 

Berries 

Cherries 

Peaches 

Pears 

Plums 

Dehydrating cooked vegetables 

Treatment of products after dehydrating 

Restoring and cooking 

Accessories 

String beans before and after dehydrating 
Spinach before and after dehydrating 
Reduction table ... 



[3-] 



